Scallops in Creamy Cognac Sauce
Scallops in Creamy Cognac Sauce
Ingredients
Scallops
- 2 pounds sea scallops
- 1 T butter
- 1 T oil
- seasonings I like paprika, salt, garlic powder
Sauce
- 1 T. butter
- 1 shallot chopped
- ⅔ cup coganc
- 1 cup chicken broth
- ½ cup heavy cream
- ⅓ cup Parmesan cheese
- 3 bunches broccolini trimmed
- orecchiette, cooked/buttered I used less than half a box
Instructions
- Heat butter and oil in skillet on med-hi.
- Season scallops.
- Once the pan is hot, sear scallops on both sides and remove to a plate.
- To the same pan, add butter and shallots to sauté.
- Pour in coganc and let reduce a minute or 2.
- Add broth, cream and cheese and let simmer.
- Add broccolini a few mins and return scallops to sauce. Serve immediately with pasta added to the sauce.
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